Creamy Mascarpone Mashed Potatoes
If smooth and velvety mashed potatoes are on your holiday wish list, you've come to the right place. Mascarpone and roasted garlic join forces with the tips and tools you'll need to make silky, creamy, no lump mashed potatoes. Your Thanksgiving turkey will be proud to sit next to this pretty dish!
Servings 8
Equipment
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cut into 1” dice
- 8 oz mascarpone cheese find near Italian cheeses or cream cheese
- ½ cup 2% milk
- ½ cup heavy cream
- 2 sticks butter melted; start with 1
- 3-4 sprigs fresh thyme
- 2 teaspoons kosher salt or more to taste
- 1 teaspoon black pepper or more to taste
- 1 head of garlic roasted
- ¼ package of fresh chives minced
- grated fresh parmesan cheese optional
- fresh nutmeg grated; can use ground too; optional
Instructions
- Roast the garlic at 350˚ in a small ramekin for 40 minutes. Once cool, squeeze the cloves from the head of garlic and mash with a fork in the same ramekin you baked it in.1 head of garlic
Make the milk/butter mixture
- In a microwave proof measuring cup or in a small saucepan, heat the milk, heavy cream, butter and thyme together until the butter is melted and there are small bubbles in the milk.½ cup 2% milk, ½ cup heavy cream, 2 sticks butter, 3-4 sprigs fresh thyme
Cook the potatoes:
- Peel and dice potatoes. Place in a large stockpot covered with cold water.3 lbs Yukon Gold potatoes
- Bring to a boil. Salt the water generously. and simmer until the potatoes are fork tender, about 10 minutes.
- Drain the potatoes in a colander and return to the stockpot over low heat. Toss the potatoes until completely dry. Remove from the heat.
- In batches, rice the potatoes through a potato ricer into the stockpot using the smallest disc if applicable.
- Stir in the mascarpone cheese completely along with the roasted garlic paste. Next, add the hot milk and butter mixture. Season with salt, pepper and nutmeg, if using, to taste. Sprinkle with chives and parmesan to serve.8 oz mascarpone cheese, 2 teaspoons kosher salt, 1 teaspoon black pepper, ¼ package of fresh chives, grated fresh parmesan cheese, fresh nutmeg
Notes
To make ahead. Make the recipe completely. Spread the potatoes in a baking dish and skim the top with additional butter and milk/cream. Cover with a lid or foil and place in a low oven heated at 200˚. They can stay in the oven for up to 2 hours. Check periodically that the mashed potatoes haven't absorbed all the milk. Add more milk as needed.
Alternative methods to keep mashed potatoes warm.
- Oven method. Place your mascarpone mashed potatoes in a baking dish and pour a thin coat of milk over the top. Cover and keep warm in an 275-300˚oven. You can do this for an hour or so. Full disclosure: I've done it this way for up to 2 hours.
- Slow cooker, Instant pot or crock pot. Add to machine and place on low for up to 4 hours.
- Water bath. Set the baking dish in a water bath nested in a larger pan. To do so, add boiling water from a tea kettle into the large pan about halfway up the sides of the mashed potato dish.
